Antibiotics are useful, even necessary.
They may be prescribed too easily, but you’ll need antibiotics to fight serious bacterial infections when your immune system just isn’t enough.
We count on antibiotics to be able to beat bacteria. However, what happens when these bacteria become resistant to antibodies?
If you only had to worry about how often you take prescribed antibiotics, you probably wouldn’t have to worry about bacteria building up a tolerance. Unfortunately, you are not the only variable in this equation. Are you eating food that was previously exposed to antibiotics, and are you eating bacteria that are already resistant?
Antibiotics are approved for use in farming cattle, poultry, pigs, fish, and is even sprayed on fruit crops. The levels of antibiotics are regulated, and guidelines are set in place to ensure humans aren’t ingesting too high of levels, but some experts believe this is still the highest risk for creating resistant bacteria.
The Telegraph shared the concerns of The World Health Organization (WHO), in a recent article, Antibiotics in food: are we facing a crisis? Here’s one of the largest concerns we face from the rising use of antibiotics:
According to the WHO, the scientific evidence is clear that overuse of antibiotics in livestock production is the most important source of resistant strains of salmonella and campylobacter bacteria, and to a lesser extent E.coli and MRSA. These resistant bugs can pass from animals to humans in a number of ways, mainly through food. For example, people who eat contaminated chicken can risk catching a salmonella bug that may be resistant to antibiotics.
So what can you do? How do you deal with external circumstances?
Choosing organic food is a good start. It’s no guarantee because bacteria are easily transferable from one animal to another.
So should we be concerned about antibiotic-resistant bacteria, or is this a hypothetical scare tactic?
Let us know your thoughts in the comments below.